Chinese Egg and Watercress Soup
ChineseChinese RecipesDesi eggsEasy
A light, peppery Chinese soup of fresh watercress and delicate egg ribbons in a clear ginger broth. A gentle starter or light meal.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 2 Desi eggs, beaten
- 100g watercress, washed (alternative: palak)
- 750ml chicken or vegetable stock
- 1 tsp ginger, grated
- 1 tsp soy sauce
- 1 tsp sesame oil
- Salt and white pepper to taste
Method
- Bring the stock to a boil with the ginger.
- Add the watercress and cook for 2 minutes.
- Season with soy sauce, salt and pepper.
- Drizzle the beaten egg in a slow stream while stirring gently.
- Finish with sesame oil and serve hot.
Nutrition — estimated per serving
Calories (estimate)150 kcal
Protein (estimate)10 g
Fat (estimate)8 g
Carbs (estimate)4 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Palak is a good local alternative to watercress. Cook eggs fully. Contains egg and soy.